It all started with an innocent walk through the grocery store after church. Our list was small, I think we only needed milk, but we were shopping at lunch time and I was hungry. You all know the rule about shopping while you’re hungry- it just shouldn’t happen.
And so, I spotted the bacon. Looking at my love, I got serious. “I want bacon.” He was like “um, okay…do you want thick bacon? Thin? Peppered? Hickory? What kind of bacon?”
Wash and dice a sweet potato into approx. one inch chunks, leaving the peel on.
Drizzle the sweet potato with olive oil and sprinkle with salt and a touch of black pepper. Or if you’re like me, use an unusually large amount of black pepper, because it’s just so stink’n good.
Bake the sweet potato in a preheated 400 degree oven for 20-25 minutes, or until soft.
Thinly slice a green bell pepper.
Thinly slice or shave a large carrot. In our house, everyone is more likely to eat the carrot if it’s shaved and so, that’s what I did.
Cook up some bacon until it’s nice and crispy. I like cooking bacon on our counter grill because it’s easy to keep the bacon in long, flat slices and the grease drains off while it cooks.
After the bacon is cooked, set it aside and place some onion slices on the grill.
At this point, your house is smelling really good. The sweet potato is baking in the oven, the bacon is cooked and grilled onions are on their way. This is a salad that even a husband will like for dinner.
I’m sharing this recipe without exact measurements or quantities because you guys are smart. It’s a salad and you know how to do it. Cook as much bacon as you want. Use more or less carrots. If you don’t like vinaigrette dressings, use another kind.
This is just another recipe that this prego happens to be loving lately. Hopefully it’ll inspire you to create a delicious outside-the-box salad for you and your family.
I’d love to hear from you! What did you cook or bake this week? Share your recipe in the linky or in the comments!